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chickpea crust quiche

I found a recipe from Cake Batter and Bowl for a quiche with a crust using mainly chickpeas. Intrigued, I adapted it based on what was in my fridge and pantry. The results surprised me. Not only is it pretty easy to make, but the crust holds together very well, and it’s tasty to boot! Feel free to modify as you see fit to your fridge and tastebuds. In the quiche pictured above, I used spinach and chopped up some sliced pepper turkey we have in the fridge for sandwiches.

Add chickpeas, wheat flour, and coconut oil to a food processor and process away until a soft dough forms. Mold this into a greased pie pan. You can have fun making a pattern in the edges. Or attempting to (see picture above for my first go at this). Bake the crust alone for 20-25 minutes at 350°F oven.

Note: You might have a little dough leftover – this is OK. My pie pan seems a bit small. It’s 6.5″ in diameter at the bottom though it measures almost 9″ at the top, if I include the little aluminum edge. Which is the diameter to measure pies with anyway? Indeed, despite similar labels, pie pan volume varies quite a bit. Tricky tins! You might have to adjust the amount of filling based on how it looks sitting in your pie pan. The good news is, another beaten egg and milk are pretty easy to add if you need more volume.

Note II: I use a small convection toaster oven, which I believe adds a few minutes to the cooking time. Start checking on it at around 20 minutes to make sure your crust doesn’t burn.

While that bakes, get the filling ready. I like to use freshly sautéed greens as opposed to frozen. It seems like an extra step but doesn’t actually take up much more time and adds so much more flavor! Beat your eggs, add milk and a dash of salt, and mix together.

Once your pie crust is ready, remove from the oven. Mix up the greens, meat, and cheese so they’re all evenly distributed in the cooked crust. Then, slowly pour in your egg mixture. It will take a few seconds to settle into all the nooks and crannies, so gently agitate the pan and continue to pour your egg mixture until there’s absolutely no more room.

Carefully get this back into the oven and back for another 40 minutes at 350°F or until the egg is set.

2 thoughts on “chickpea crust quiche”

Had a bit of trouble finding garbanzo bean flour and had never heard of it before. Turns out that here in Australia we call it chickpea flour that explains everything! Had to make 2 batches of the crust as 1 didnt cover the sides enough, but it took about 30 seconds to do. Looking forward to my lunch this week thanks for another great recipe!